This time the digital desk: The sixth of the white side of the month of Jaistha (Jamai Sasthi) Start preparing for the day. That day is the sixth day of the forest. The good name of Jamai Sasthi is Aranya Sasthi. From mother-in-law’s gift to menu planning, everything is ready in advance for this day.

I want some good food in Bengali festival. Is it possible to eat frozen without shrimp, meat, hilsa and other fish? Especially for those who like a little old cooking, it can be said that this term will moisten the taste buds. The son-in-law of the well-cooked father-in-law, the other members of the house will also like. Check out those recipes-

Mutton kimmer dum polao
Materials
Dehradun Rice 400 gm, Mutton Minced 250 gm, Milk 100 ml, Water 800 ml, Raisins 1 tsp, 1 whole chopped onion, 2 tbsp ginger, 1 tbsp garlic, 1 tbsp Garlic powder, Half tbsp pepper, Salt to taste, 1 tbsp sugar, Ghee. , 2 tablespoons of white oil, 2 tablespoons of whole hot spices, half a spoon of nutmeg powder, half a spoon of jayitri powder.

Method
Soak the rice for half an hour before cooking. Then put mince, water, salt, black pepper powder, ginger garlic paste and nutmeg-jayitri powder in a cooker and take it down with 2 tbsp. When it is cold, open the pressure cooker and strain the minced meat and water. And drain the water from the rice. Then heat a large pan and add ghee and white oil. When the ghee is hot, fry it quite golden with onion powder and whole hot spices. When the onion is fried, fry it for a while more with the boiled minced meat. This time fry the rice in the minced meat for two more minutes. When all is well fried, cover the pan with milk, sugar, raisins and minced water and cook over medium heat. Shake occasionally. When the water is dry, cover it, turn off the gas and simmer for 20 minutes. After 20 minutes, open the lid and shake well. Now pour in the serving dish and serve with mutton kimmer dum polao

Malay Hilsa
Materials
Hilsa fish, white mustard, 1 cup poppy paste, 1 cup coconut milk, 1 cup sour curd, 2 teaspoons raw chilli paste, salt and sugar as expected, mustard oil.

Method: Heat oil in a pan and lightly fry the hilsa fish. Mix white mustard, poppy paste, coconut milk, raw chilli paste and sour curd in the frying oil. Take it with salt, turmeric and a little sugar. Then let it boil with water. When the water boils, add fried hilsa. Leave it in the pan for two-three minutes, lower it and serve with hot rice.

Jamai ShasthiWant to surprise Jamai in the sixth? Then try these Hilsa terms.

Vetki fish paturi
Materials
1 kg vhetki fish fillet (10-12 pieces), 1 large banana leaf slice, 1 cup coconut whipped cream, 100 g mustard paste, 4 tbsp mustard oil, 1 tbsp turmeric powder, 10 raw chillies, salt to taste, banana leaf yarn .

Method: In a bowl, mix coconut whipped cream, mustard paste, raw chilli powder, salt, turmeric powder and oil to make a paste. Then take a piece of banana leaf one by one and paste 1 teaspoon first, put a piece of fish on it, then fold the banana leaf with 1 teaspoon paste from the top and tie it with yarn. Heat 1 tbsp oil in a nonstick pan, cover with folded banana leaves. Fry the banana leaves well for 6-7 minutes. When the gravy comes out of the banana leaves, you will understand that it is cooked. Now serve with hot rice.